Crispy Garlic Roasted Potatoes!

🥔 Crispy Garlic Roasted Potatoes

🛒 Ingredients (Serves 4)

• 1kg potatoes (Maris Piper, King Edward, or Yukon Gold)

• 4 tbsp olive oil, duck fat, or goose fat

• 5 cloves garlic, lightly crushed (skins on)

• 1 tsp salt (or to taste)

• ½ tsp black pepper

• 1 tsp dried rosemary or thyme
  (or fresh, finely chopped)

👨‍🍳 Method

1️⃣ Parboil

1. Peel potatoes (or leave skins on)

2. Cut into even chunks

3. Add to cold salted water

4. Bring to boil and cook 8–10 minutes until edges are just soft

5. Drain and steam-dry for 2 minutes

2️⃣ Rough Them Up

• Shake the potatoes in the colander to fluff the edges
  👉 This is the secret to crispiness

3️⃣ Heat the Fat

• Preheat oven to 220°C (200°C fan)

• Add fat to a roasting tray and heat for 5 minutes until very hot

4️⃣ Roast

1. Carefully add potatoes to hot fat

2. Sprinkle with salt, pepper, and herbs

3. Add garlic cloves

4. Toss gently to coat

5. Roast for 45–55 minutes

6. Turn halfway for even browning

5️⃣ Finish

• Remove garlic skins (optional)

• Taste and season

• Add fresh herbs if desired

🔥 Extra Crispy Tips

• Don’t overcrowd the tray

• Use high heat throughout

• Let potatoes sit undisturbed for first 20 minutes

❓ Q & A

Q: Can I make these ahead?

A: Parboil earlier in the day and roast just before serving.

Q: Why aren’t my potatoes crispy?

A: Likely overcrowding, not enough fat, or oven not hot enough.

Q: Can I add fresh garlic instead?

A: Add minced garlic in the last 10 minutes to avoid burning.

Q: Best fat for crispiness?

A: Duck or goose fat = crispiest, olive oil = lighter.